Ovenbaked Nachos - Barbeque pulled pork nachos and tips for other variations

Ovenbaked Nachos - Barbeque pulled pork nachos and tips for other variations

I love my pulled pork recipe. It’s unbelievably delicious and is a huge huge crowd pleaser.

If I’m ever lucky enough to have some leftovers, these nachos are a great way to use them up.

But feel free to make oven baked nachos with any other leftovers – chicken, beef, chili, etc. Or even cook some fresh ground beef if you don’t have any leftovers.

One of the easiest dinners ever! Yet so delicious. This dish is sure to please!

DifficultyBeginner

No amounts indicated - use as much as needed depending on how many people you are serving this to

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 bag of tortilla chips
 can of beans of choice, rinsed and drained
 meat of choice, see note
 shredded cheese, as much as you like, but ensure each chip has good amount of it
 Toppings of choice: chopped seeded tomatoes, olives, finely chopped onions, chopped peppers, chopped jalapenos, pineapple chunks, parsley, green onions, avocados
 Drizzle with barbeque sauce for pulled pork version
 Serve with guacamole, sour cream, salsa, whatever you like

1

Preheat the oven to 375.

2

Scatter tortilla chips in a single layer on a rimmed baking sheet. Place the meat on top, trying to get a bit on each chip. Scatter the drained beans on top of chips and meat. Sprinkle with cheese, again, trying to get some in each chip.

Do not layer the nachos, as they will all get stuck together. Instead, if you need to make more for a large crowd - while your nachos are baking, prepare another tray.

3

Bake in preheated oven for 8-12 minutes until the cheese is bubbly and your nachos are beginning to turn golden.

4

Remove and scatter with toppings of choice. Serve.

NOTE:
5

In my pulled pork nachos, I used leftover pulled pork that I made the day before. But you can use leftover chicken, chili, ground beef, burgers. You can also cook fresh ground beef seasoned to taste until browned, cooked through and drained off fat. Or, you can load the nachos with different beans for a vegetarian option.
Since I used barbeque pulled pork, I drizzled my nachos with some barbeque sauce.

Ingredients

 bag of tortilla chips
 can of beans of choice, rinsed and drained
 meat of choice, see note
 shredded cheese, as much as you like, but ensure each chip has good amount of it
 Toppings of choice: chopped seeded tomatoes, olives, finely chopped onions, chopped peppers, chopped jalapenos, pineapple chunks, parsley, green onions, avocados
 Drizzle with barbeque sauce for pulled pork version
 Serve with guacamole, sour cream, salsa, whatever you like

Directions

1

Preheat the oven to 375.

2

Scatter tortilla chips in a single layer on a rimmed baking sheet. Place the meat on top, trying to get a bit on each chip. Scatter the drained beans on top of chips and meat. Sprinkle with cheese, again, trying to get some in each chip.

Do not layer the nachos, as they will all get stuck together. Instead, if you need to make more for a large crowd - while your nachos are baking, prepare another tray.

3

Bake in preheated oven for 8-12 minutes until the cheese is bubbly and your nachos are beginning to turn golden.

4

Remove and scatter with toppings of choice. Serve.

NOTE:
5

In my pulled pork nachos, I used leftover pulled pork that I made the day before. But you can use leftover chicken, chili, ground beef, burgers. You can also cook fresh ground beef seasoned to taste until browned, cooked through and drained off fat. Or, you can load the nachos with different beans for a vegetarian option.
Since I used barbeque pulled pork, I drizzled my nachos with some barbeque sauce.

Oven Baked Nachos

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